PREVMED TEST 2 31.6 Flashcards by HM1 CAB

What food source lists veterinarian approved game animals in ante-mortem and post-mortem?

Army Vet Services, DOD Directory of Sanitarily Approved Food Establishments for Armed Forces

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Term: All applicable local, state, and federal statutes, regulations, ordinances, and military-specific requirements.

compliance with food law

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Can you use food prepared in a private home for an authorized special event such as organizational cookouts?

Yes

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When obtaining packaged food, how should it be labeled?

as specified in law

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Undercooked or consumption of raw fish can only be offered if it what?

comes from an approved supplier

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What are food source requirements for fluid milk?

pasteurized and from sources that comply with Grade A standards

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What are foods source requirements for fish?

Commercially/legally caught/harvested
Approved for sale
Privately caught fish for social functions
Don’t use molluscan shellfish recreationally caught

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Are wild mushrooms authorized?

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When receiving foods, what are the temperature requirements for refrigerated PHF(TCS)?

@41 F (5 C) or below when received

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What temp are raw eggs received in refer equipment?

ambient temp @ 45 F (7 C) or less, except in overseas locations

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What temp is required for cooked PHF(TCS) to be received at?

135 F (57 C) or above

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When receiving shell eggs, what are the requirements?

authorized by Command policy
not exceed U.S. consumer grade B
received clean and sound
except overseas locations

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What product shall comply with Grade A standards as specified in law and pasteurized?

Fluid and dry milk and milk products

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What is required on a shellstock harvester ID?

Harvester’s ID number
Date of harvest
precise harvest location state or country
type and quantity of shellfish
“This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days bold and capitalized

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What is subject to a hold order, or destruction, as allowed by law?

shellstock that doesn’t bear a tag/label with all the required information

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What must be commercially processed from a process with HACCP system, pasteurized or treated to attain 5-log reduction for resistant microorganism?

juice

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To prevent contamination from hands what must food employees do?

wash their hands, don’t contact exposed ready-to-eat food with bare hand, + minimize bare hand and arm contact

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what are 3 things to prevent food and ingredient contamination?

separation, packaging, and segregation

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How do you label food storage containers?

ID with common name of the food

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T or F: unsafe or unapproved food or color additives may result in unprotected food from contamination

True

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What are the procedures for initial wash prior to immersion of chemical wash of FF&V?

thoroughly wash in drinking water, scrub with clean veggie brush, head items (lettuce/cabbage/celery) removed

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When chemical washing and disinfecting FF&V what are the procedures?

FDA approved commercial chemical wash
apply unscented bleach or sodium hypochlorite 5-6% strength
prep 50-200ppm FAC (pH 6.0-7.5) solution
immerse completely X1 min in solution
thoroughly rinse with drinking water

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During pauses in food prep, why are handles of in-use utensils stored above the top of the food within container or in water maintained @ 135 F?

to prevent contamination utensils

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What should linens and napkins not be in contact of?

in contact with food

*unless used to line container for service of foods

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When do you use a dry wiping cloths?

for food spills from tableware and carry-out containers as food is being served, don't use for other purpose

When do you use a wet wiping cloth?

for wiping counters and other surfaces | held in chemical sanitizer solution, launder daily

What is kept free of food debris and visible soil between uses?

dry and wet wiping cloths

How many inches off the floor must food be stored and why?

at least 6" (15cm) to protect from contamination

In what areas are food storage prohibited?

``` Locker rooms toilet rooms dressing rooms garbage rooms mechanical rooms under non shielded sewer lines under leaking water lines or condensed water under stairwells under sources of contamination ```

Term: illness carried or transmitted to people by food

Foodborne illness

Term: incident in which 2or + people experience the same illness after eating the same food

Foodborne illness outbreak

Term: illness caused by consuming food that contains living disease-causing microorganism, upset stomach, f/n/v/d

Foodborne infection

Term: illness caused by consuming food containing hazardous chemical/toxin symptoms appear within a few hours.

Foodborne intoxication

Term: illness caused by consuming food containing live pathogenic organisms that reproduce in intestines and produce a toxin

toxin-mediated infection

What are the 4 types of microorganisms which may cause foodborne illness?

Bacteria- spore forming and non-spore forming Viruses Parasites Fungi

Microorganism: live, single-celled, most are not harmful, pathogenic types cause illness, may produce under favorable conditions

Bacteria

Microorganism: requires living cell to live and reproduce, smallest microbe contaminant, common cause is poor hygiene, minimizing bare hand contact with ready to eat foods as a prevention method

Viruses

Microorganism: need to live in host to grow

parasites

Microorganism: primarily spoilage organisms, sometimes cause illness, found in soil, air, water, food, plants, and animals

fungi (mold, yeasts, and mushrooms)

Bacteria type found in soils, organisms build wall for protection, survive cooking, freezing, acidic foods, and low moisture, cannot be destroyed

spore forming bacteria

Bacteria type easily destroyed with proper cooking like E. coli and found in vegetative cells

non spore forming bacteria

Illness: bacterial toxin mediated infection S/s: abdominal pain and severe diarrhea Sources: beef, poultry, gravies, dried or pre-cooked foods Prevention: properly cook, cool, and reheat

Clostridium perfringes | clostridium= spore forming

Illness: bacterial toxin mediated infection S/s: watery diarrhea, abdominal cramps (type 1), vomiting stomach cramps (type 2) Sources: Meats, fish, veggies, milk (type 1), grains rice cereals pastas starch food (type2) Prevention: properly cook, cool, hold, and reheat

Bacillus cereus | spore forming

Illness: bacterial intoxication S/s: dizziness, SOB, HA, double vision Sources: canned foods, home canned, vacuum packed foods, garlic in oil, onions in butter Prevention: inspect packaging integrity, do not use home canned foods

clostridium botulinum | clostridium= spore forming

Illness: infection S/s: watery, bloody diarrhea Sources: raw poultry (chix), raw milk Prevention: avoid cross-contamination, cook raw meats/poultry, and use pasteurized dairy products only

Campylobacter jejuni | non-spore forming bacteria

Illness: infection S/s: Meningitis, flu-like symptoms, stillbirth Sources: raw meats, poultry, dairy, cooked luncheon meats, hot dogs, veggies Prevention: properly store and cook foods, refrigerate 140 F or below, FIFO, can grow in refer temps

Listeria monocytogenes | non spore forming bacteria

Illness: infection S/s: vomiting abdominal cramps, diarrhea, fever Sources: contaminated eggs/raw fruits/veggies (alfalfa sprouts, melons), spices and nuts poultry, meat, unpasteurized milk/juice/cheese Prevention: properly cook foods, poultry @ 165 F, eggs @ 145 F, avoid cross-contamination

salmonella spp. | non spore forming bacteria

Illness: infection, toxin mediated S/s: n/v/d, fever, abdominal cramps Sources: foods human contact prepared, ready to eat salads, raw veggies, ready to eat meats Prevention: good personal hygiene, proper cooked foods, avoid cross-contamination

shigella spp. | non spore forming bacteria

Illness: infection, toxin-mediated S/s: abdominal cramps, bloody diarrhea, hemolytic uremic syndrome (HUS) Sources: raw, undercooked meats, unpasteurized milk, apple cider, lettuce Prevention: use pasteurized, cook meats @ 155F X15sec, wash veggies

E. coli | non spore forming bacteria

Illness: viral infection S/s: n/v/f, cramps, fatigue, jaundice Sources: raw undercooked shellfish, ready to eat foods prepped by infected employees Prevention: approved shellfish, cook properly, good hygiene

HEP A

Illness: viral infection S/s: n/v/f, HA, cramps Sources: contamination water, veggies, raw shellfish, infected employee Prevention: good hygiene, proper cooking, avoid cross-contamination

Norwalk

What fungi are not destroyed by freezing, grows in acidic, low water activity foods, produces toxin aflatoxin and spoils food?

Molds

What fungi spoils foods rapidly and appears reddish-pink, may be slimy and have bubbles, smell and taste like alcohol

yeast

Term: naturally occurring biological, are not caused by presence of microorganisms

toxins

A toxin from algae S/s: nausea, diarrhea, dizziness, SOB Lasts a few day, death occurs in high doses Sources: barracuda, mackerel, reef fish, grouper (subtropical areas) Prevention: purchase from approved sources

cigatoxin, fish toxin

A toxin from histamine S/d: dizziness, rash, hives + itching, peppery taste, teary eyes, SOB Sources: tuna, mahi mahi, mackerel, bluefish, abalone, anchovies, amberjack, puffer fish Prevention: purchase from approved sources, store @ 41 F or less

scombroid, toxin released from fish

Wheat proteins, milk, soy, tree nuts, eggs, peanuts, fish and shellfish are classified under what category?

Food allergens, FDA required to be declared

What are allergy S/S?

hives, rash, itchiness on skin, lips, or tongue, swollen mouth, vomiting and diarrhea and difficulty breathing or wheezing

Which is the highest risk factor for contracting a foodborne illness?

improper holding temps

What is the percentage for risk of contracting a foodborne illness due to unapproved food sources?

What does FATTOM stand for?

``` Food Acidity Temp Time O2 Moisture ```

What are the elements for disease causing bacteria to multiply? Which 2 elements are critical and easiest to control?

FATTOM | Temp and Time

Foodborne microorganisms need what type of nutrients to reproduce?

Meats, dairy, poultry, eggs, cooked rice, cooked pastas | proteins and carbs

Foodborne microorganisms can reproduce at what pH level?

7.5 to 4.6 pH, most PHFs

What are the best temps for microorganisms to grow?

41 F and 135 F, temp danger zone

How long do microorganisms need to double in population? How many hours do they need to to grow in levels high enough to make you ill?

20min in optimal conditions, | 4hrs or longer in temp danger zone

What is an example of aerobic bacteria? what about anaerobic?

Campylobacter, need O2 to grow | Clostridium botulinum, don't need O2 to grow

What is necessary for foodborne microorganisms to reproduce under the element of moisture?

Aw (water activity) higher than 0.85

What are the 4 phases of bacterial growth?

Lag phase Log phase Stationary phase Decline phase

Bacterial growth phase that lasts a few hours @ room temp and exhibit little to no growth

lag phase, ideal phase

Bacterial growth phase that doubles in number X few min, considered unsafe, food looks good, taste good, smell good, but dangerous

log phase, keep food from this phase

Bacterial growth phase that the number of new bacteria producing equals to number of organisms that are dying, used up most of the moisture nutrients and space

stationary phase

Bacterial growth phase when bacteria die off quickly due to lack of nutrients and are poisoned by their own toxic wastes

decline phase

What are the top 5 CDC risk factors that contribute to foodborne illness?

1. Improper hot/cold holding temps of PHFs 2. Improper cooking temp 3. Contaminated utensils/ equipment 4. Poor employee health and hygiene (#1 reported) 5. Food supplied from unapproved/unsafe source

What are some ways of destroying organisms of public health concern?

Cooking, Microwave cooking, cooking for hot holding, freezing, reheating, 5-log reduction of most resistant microorganism

Broken raw eggs prepared in response to a consumer's order for immediate service is cooked for how long at what temp?

145 F (63C) or above X15 sec

Not broken raw eggs that aren't prepared in response to a consumer's order for immediate service is cooked for how long and what temp?

155 F (68C) X15 sec

What temp and how long do you cook the following: ratites, tenderized and injected meats, fish, meat, game animals commercially raised, game animals under voluntary inspection?

155 F (68C) X15 sec

What temp is the alternative minimum cooking temps for ratites, tenderized injected meats, and comminuted fish, meat, and commercial game animals for 3 min and 1 min?

145F (63C) X3min | 150F (66C) X1 min

What are the requirements for raw/undercooked whole-muscle, intact beef steak to be served?

labeled "whole-muscle, intact beef", cooked on top and bottom surface temp 145F (63C) or above, color change achieved on all external surfaces

How long do you allow food to stand after microwave cooking?

2 min to maintain temp equilibrium

What are 2 ways of limiting growth of organism of public health concerns?

time and temperature control

Stored frozen foods shall be maintained how?

frozen

What are 3 signs that frozen PHF (TCS) food have been thawed and refrozen?

ice crystals wet packaging product is discolored

Food is thawed under refrigeration that maintains what temp?

41F (5C) or less

How long should PHF (TCS) foods be cooled?

total of 6hrs from 135F (57C) to 41F (5C) or less , 2hrs from 135F(57C) to 70F (21C), 4hrs 70F(21C) to 41F (5C)

What is Temp danger zone?

41F-135F (5C-57C)

When time is used as a public health control, what are the temps for removal of food from holding temp control at a maximum of 4hrs?

41F (5C) or less or 135F (57C) or more

When time is used as a public health control, what are the temps for removal of food from holding temp control at a maximum of 6hrs?

41F (5C) or less when removed, and not exceed 70F (21C) within 6hrs or discard

What are the presentation and on-premises labeling requirements of food?

Accurate and honest presentation not to mislead the consumer Food additives, colored overwraps, or lights may not be used to misrepresent true appearance Label IAW to law.

PREVMED TEST 2 31.6 Flashcards

Food service sanitary requirements (90 cards)